Peach upside down cake

Stir in 50g (2oz) of the brown sugar, and cook on a gentle heat for two to three minutes.

Add the halved peaches, placing them cut-side down, in a single layer. Continue to cook for two to three minutes, then remove them from the heat and set them aside. Sieve the plain flour, the baking powder, the bread soda and the salt into a bowl.

In a measuring jug, or a small bowl, whisk the eggs and add the remaining brown sugar (125g/4ƒoz), the buttermilk and the sunflower oil, then mix everything well.

Next, whisk in the dry ingredients from the first bowl, until everything is combined to form a liquid batter. Pour the mixture over the cooked peaches.

Put the frying pan of peaches and batter in the oven and cook for about 30 minutes. To check if the cake is done, press the centre with your finger. It should feel springy to the touch.

Cool for 5 minutes in the pan, before turning out on to a serving plate. Serve the cake warm, or at room temperature, with softly whipped cream.